Introduction

This one pot gnocchi chicken pot pie is a comforting and hearty dish that combines tender chicken, fluffy gnocchi, and a medley of vegetables in a creamy sauce. Ready in under an hour, it’s perfect for a cozy weeknight meal that feels indulgent without the fuss.

A close-up of a bowl filled with creamy chicken and vegetable stew. The dish has about three layers: the top layer shows green peas, small orange carrot cubes, and shredded chicken in a thick, light brown sauce with small green herb leaves sprinkled on top. Beneath, soft, golden potato pieces and sliced mushrooms are mixed in the creamy sauce. The bowl is white, placed on a matching white plate, with a shiny metal spoon resting beside them. The background features a white marbled surface with some blurred greens and a glass in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons butter or vegan butter
1 cup sliced carrots
4 oz mushrooms, sliced
1 large or 2 small ribs celery, thinly sliced
1 large shallot or small onion, chopped
Homemade seasoned salt and pepper, to taste
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
Pinch dried thyme
3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
2 cups chicken stock or broth
1 cup milk (any kind, unsweetened almond milk recommended)
12 oz package gluten free gnocchi
1 1/2 cups shredded chicken breast (about 1/2 lb pre-cooked)
1/2 cup frozen peas

Instructions

Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper, then continue cooking until vegetables are tender, approximately 6-7 minutes, reducing heat if needed.
Step 2: Add the garlic, poultry seasoning, and dried thyme to the pot. Sauté for 1-2 minutes until the garlic is very fragrant.
Step 3: Sprinkle the flour evenly over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
Step 4: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
Step 5: Add the gnocchi and stir to combine. Lower the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
Step 6: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.

Tips & Variations

For a vegetarian version, substitute the chicken with chickpeas or extra mushrooms and use vegetable broth instead of chicken stock.
If you prefer a thicker sauce, add an extra tablespoon of flour in step 3.
Fresh herbs like parsley or thyme added at the end can brighten the dish.
Using pre-cooked rotisserie chicken saves time and adds great flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally and adding a splash of milk or broth if the sauce thickens too much.

How to Serve

A close-up image of a bowl filled with creamy chicken and vegetable stew. The stew has a thick, smooth yellowish sauce covering soft pieces of chicken, sliced brown mushrooms, bright green peas, and small orange carrot chunks. Small green herb leaves are sprinkled on top, adding fresh detail. The bowl is white with a subtle gray tone, sitting on a matching white plate with a silver spoon resting beside it on the plate. The background shows a white marbled texture along with some blurred greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of packaged?

Yes, fresh gnocchi will work well. Cook times may vary slightly, so keep an eye on the gnocchi and remove from heat once tender.

Is this recipe freezer-friendly?

This dish can be frozen, but the texture of the gnocchi may change slightly after thawing. For best results, freeze before adding the gnocchi and cook fresh when ready to serve.